Print Maryland crab and seafood recipes from
Scallops With White Wine Sauce
  • 8 ounces pasta or rice
  • 1 tablespoon unsalted butter
  • 1/2 cup onion finely chopped
  • 1 cup dry white wine
  • 2 tablespoons white wine vinegar
  • 3/4 cup heavy cream
  • 1 tablespoon finely chopped parsley
  • Salt and pepper
  • 1/2 pound sea scallops
Cook pasta or rice according to directions. In a medium skillet, melt butter over medium heat and cook the onion for 2 to 3 minutes. Add the wine and vinegar. Bring to a simmer. Cook liquid until it starts to thicken. Stir in the cream, parsley, salt, pepper and scallops. Simmer the scallops for about 2 minutes or until done. Serve immediately over pasta or rice. Serves 2.
Find us on Facebook